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Chicken and Onion Cigars

Ingredients

2 large onions, sliced (about 1 pound)
3 tablespoons sunflower oil
1/3 cup blanched almonds
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
10 ounces boneless, skinless chicken thighs
Salt and black pepper
1/2 cup chopped cilantro
7 large sheets of fillo (about 7 ounces)
About 3/4 stick (6 tablespoons) butter, melted
1 egg yolk
To decorate: confectioners’ sugar and cinnamon

Preparation

  1. The rolls are delicious if made with the chicken and onion filling on page 66. Prepare in the same way as the meat cigars above and bake for 30 minutes in an oven preheated to 350°F. Dust with confectioners’ sugar and then with cinnamon.

Arabesque
TagsPastriesSavory Pie and TartMoroccanNorth AfricanAfricanOnionRoot VegetableVegetableAlmondNutChicken ThighChickenPoultryPhyllo DoughStarterDinnerEasyBakingCookbooks
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